Carnitas Stuffed Peppers

Carnitas Stuffed Peppers:
Ingredients

• 4 red bell peppers, hollowed out and top removed

For the Pork

• 1, 3 pound pork shoulder
• 1/2 tablespoon coarse sea salt

For the Plantains

• 2 plantains, cut into 1-inch cubes
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon coarse sea salt

For the Mojo Sauce

• 1/4 cup lime juice
• 1/4 cup orange juice
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon sea salt

Instructions

1. Season pork shoulder with 1/2 tablespoon coarse sea salt. Place in the slow cooker. Cook on low for 8 hours on low, or about 6 hours on high, until pork easily shreds apart. See here for Instant Pot method.
2. Preheat oven to 400 F. While pork shoulder is cooking, toss the plantains with olive oil and salt and spread onto a rimmed baking sheet. Bake for 20-25 minutes until slightly crisp and browned.
3. Reduce heat to 350 F.
4. Divide roasted plantains evenly among the four peppers and place in the bottom of each pepper. Combine 1.5 cups shredded pork with salt to taste, then layer pork on top of the plantains.
5. Mix up the ingredients for the mojo sauce in a small bowl, then spoon over the pork and plantain mixture in the peppers, using all of the sauce.
6. Place peppers in an 8x8 baking dish and bake for 45 minutes, until outside skin is wrinkled and slightly browned.
7. Let peppers cool 3-5 minutes, garnish with cilantro, and serve.

Recipe Notes
If following Cook Once, Eat All Week use the following ingredients:

• 4 red bell peppers, hollowed out and top removed
• 1.5 cups pre-made shredded pork
• 3/4 cup pre-made roasted plantains

Instructions:

1. Preheat oven to 350 F.
2. Divide roasted plantains evenly among the four peppers and place in the bottom of each pepper. Combine shredded pork with salt, then layer pork on top of the plantains.
3. Mix up the ingredients for the mojo sauce in a small bowl, then spoon over the pork and plantain mixture in the peppers, using all of the sauce.
4. Place peppers in an 8x8 baking dish and bake for 45 minutes, until outside skin is wrinkled and slightly browned.
5. Let peppers cool 3-5 minutes, garnish with cilantro, and serve.

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